Fennel Syrup – Use, Preparation and Effect

Fennel syrup is also referred to as fennel honey and is known as a home remedy for use in mild discomfort of the gastrointestinal tract and the respiratory tract. How the syrup can be made, what effects fennel has, how the syrup is to be used, and who should not use it – all of this can be found in the following lines.

Healing effect of fennel
Already in the Middle Ages Fennel was known as a remedy. As a tea or mixed with alcohol, it was taken as a digestive aid after a rich meal. Fennel helps with gastrointestinal complaints, supports loss of appetite, is deflating and promotes some gastric juice secretion. Furthermore, fennel has a great importance in respiratory diseases. When coughing it is expectorant and promotes the ejection.

Effect of honey and fennel
Honey is antibacterial, antifungal and antioxidant and is therefore recommended for inflammation as a simple home remedy. When coughing honey is able to alleviate this a bit, especially in the evening before going to sleep. Who does not know the old remedy of our grandmothers: “Hot milk with honey”. This is used for dry cough. Honey is also helpful in uncomplicated gastrointestinal flu. In combination with fennel, as so-called fennel syrup, it is a tasty and helpful home remedy for dry cough or cough with stuck mucus. Even with gastrointestinal discomfort fennel syrup can help.

For whom honey is not suitable
Honey is not suitable for infants under one year. The consumption could have life-threatening consequences. Honey is a healthy natural product. However, it may contain bacteria that are very threatening to a baby. The most dangerous pathogen is Clostridium botulinum. Even the smallest amounts can paralyze the infant’s intestine. This is called infant botulism. For adults, the amount of pathogens is completely safe. Fortunately, this disease is very rare and affects infants only in the first year of life, especially in the first six months.

  • Recipe number 1:
  • 25 grams of fennel are lightly pounded in a mortar. This is important so that the contained essential oil can escape and unfold its effect.
    The stewed fennel is then boiled with half a liter of water. Then let it rest for a few minutes and strain.
    If the whole thing is cooled to about 45 degrees this is mixed with 500 grams of honey – the fennel syrup is ready.Who wants to have a higher concentration of fennel, simply reduces the amount of honey.
  • Recipe number 2:
    20 to 25 grams of fennel are toasted in the mortar.
    Add 200 grams of honey and put the mixture in a screw-cap.
    Pull the whole thing for at least five days, so that the essential oil passes into the honey.
    Then the mass is filtered off with the help of a fine sieve and the syrup is ready.
  • Recipe number 3:
    Ten grams of crushed fennel seeds are boiled together with 200 grams of honey (alternatives: cane sugar, birch sugar) and 200 milliliters of water in a pot.
    The whole thing should then pull ten minutes and is then strained by a fine sieve.
    The liquid comes back into the pot and is boiled there for at least half an hour to syrup and then in a clean, well-sealable bottle, filled.
    The finished fennel syrup will last a maximum of three months in the refrigerator.
  • Recipe number 4 – fennel enriched with thyme:
  • The preparation corresponds to the recipe number 1. However, here fennel (15g) and thyme (10g) are used together. Thyme has a dry and productive cough and also relieves the tormenting coughing. Fennel, honey and thyme together are a recommended cough medicine.

Buy fennel syrup
Who does not want to do the job, can buy finished fennel syrup in the health food store or in the drugstore. Depending on the manufacturer, these contain different amounts of fennel oil. Also fennel thyme syrup is available for purchase.

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